A nice pot of black bean chili.
Sorry tatortodd, I like some beans in mine. LOL

With or without beans chili is good. I won't discriminate against either.

quote:

Originally posted by Skins2881:
With or without beans chili is good. I won't discriminate against either.

That's where I stand on the matter as well. I really like the Texas Red at the Texas Roadhouse restaurant.

Jim

I have ZERO problem eating chili with or without beans.....I love the stuff!!

quote:

Originally posted by Skins2881:

With or without beans chili is good. I won't discriminate against either.

Sometimes you feel like a bean, sometimes you don't.

This message has been edited. Last edited by: V-Tail,

Ah heck... another shot but plated with some grated extra sharp white cheddar.

Thanks to Shugart, and Chef John, I made the creamy bay scallop spaghetti tonight with bucatini pasta. It definitely did not suck. And, there's enough left over for lunch tomorrow.

No not dinner but breakfast.

I must confess to never having had avocado toast before. But with some great fresh Italian seasoned focaccia on hand I decided WTH.

Half a ripe avocado, EVOO, lemon juice, lemon zest, pinch of cumin, fresh ground tellicherry black pepper, and fleur de sel finishing salt did the trick spread on the lightly toasted focaccia.

Couple of hard boiled eggs and black Kauai Estate peaberry coffee rounded out things. Nice!

Your chili looks great! I prefer with beans but without is also OK. My mom made wonderful chili but I don't cook.

Today I broiled (in the oven) 3 hot dogs for lunch. Toasted buns and yellow Mustard. Washed down with a V-8.

flashguy

quote:

Originally posted by flashguy:
Your chili looks great! I prefer with beans but without is also OK. My mom made wonderful chili but I don't cook.

It had black beans in it but only one can and could have handled two.

Last night, i made spaghetti carbonara with Nueske's black pepper coated bacon and lots of garlic, served with a pinot noir and some scrummy French cheese bread for my beautiful wife...

This message has been edited. Last edited by: ersatzknarf,

This morning, I started a big pot of chili. I am trying a new(to me) chili seasoning mix from Tony Chachere in southern Louisiana. I had found out about it and ordered it directly from Tony C., as nobody local carried the product. I plan to let it simmer, covered, all day until supper time and give it a try.

I have used other Tony C. products and really like them. I love Cajun/creole food from when I used to spend a lot of time in NOLA. Tony C. gumbo base is one product that I have used for years. I then add the things to it that I enjoy.....usually shrimp, crabmeat, clams, and hot Italian sausage.

I know my kitchen smells good, and I hope the taste matches.

quote:

Originally posted by ersatzknarf:
Last night, i made spaghetti carbonara with Nueske's black pepper coated bacon and lots of garlic, served with a pinot noir and some scrummy French cheese bread for my beautiful wife...

Yum!!!

quote:

Originally posted by parabellum:
Shrimp and grits

Cooked in 50/50 water/whole milk, with shredded cheddar cheese and butter incorporated toward the end of cooking. Bacon, mushrooms, red onions, spinach, a splash of white wine, and shrimp, of course.

Damn tasty!!

An absolute favorite dish of mine, every time I see it on a menu I order it. It's almost always out of site good. Sadly my wife is allergic to shellfish so we don't make it at home.

Today's breakfast.

I guess I need to learn to take pictures of my food. Last night a cooked a nice top round roast. I found a sale the day before, and had one cut for me. Came out nicely rare. Did a nice rub of herbs and minced garlic.

Short rib stew for another cold night in Texas

Looks good! How do you manage the fat from the short ribs?

The stew ^^^ looks great! Salmon on the grill tonight